baked turkey tetrazzini

How To Make The Best Ever Turkey Turkey Tetrazzini


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Turkey used two times in the title is not a typo. Because THIS turkey tetrazzini has so much rich turkey flavor there’s no other way to describe it.

turkey tetrazzini

Turkey tetrazzini was one of my first cooking experiences. Even though I began cooking and baking when I could see over the stove, this was my very first actual “main dish.”

I was about eleven years old and a Camp Fire Girl. The name of our troop, made up of fifth-grade girls, was AO-wa-Kiya. Our leader was Fran Lane, a very intelligent and sophisticated woman. Mrs. Lane wanted us to learn how to cook.

Oh heavenly days, we really thought we were big stuff in our little aprons! We served this dish to our mothers at a luncheon. That way, Mrs. Lane could sneak in a lesson on table manners, too. Smart lady.

Here Is The Colorful History of Turkey Tetrazzini

I thought you might like to know a tasty tidbit about this recipe. This colorful dish gets its name from Luisa Tetrazzini, an equally colorful operatic icon. A chef in San Francisco lovingly created it, especially for Miss Louisa.

She was born in Florence, Italy in 1871 and was famous for her extraordinary operatic vocal technique as well as her amiable, zestful, and vivacious personality. Tetrazzini’s incredible range allowed her to surmount any vocal challenge with ease.

She spent most of her career in San Francisco, a city she loved! In return, hundreds of thousands adored her and thrilled to hear her perform!

How To Make The Tastiest Turkey Tetrazzini Ever

So, I set out to make the very tastiest turkey tetrazzini possible with fewer steps, fewer dishes to wash, and more depth of flavor than my 1962 recipe!

I often describe my kitchen as my happy place. However, it’s also my sketchpad, my sandpile, and my laboratory. I create here, I play here, and I experiment here.

First of all, to heck with boiling and draining spaghetti! I grabbed my trusty non-stick skillet with a tight-fitting lid. I’m borrowing a trick from my go-go goulash recipe! Pasta can cook right in the sauce!

diced turkey

I had some yummy turkey leftovers from Thanksgiving, and Papa is not a fan of turkey anything, so I had to make something outstanding!

sautéed onions and peppers

I began by sauteeing onions, along with red and green pepper in butter. This first step adds color and flavor to a dish that otherwise can look pretty blah.

Next, I added a can of mushroom soup plus a soup can of whole milk and 2 soup cans of water. Heck, who needs a measuring cup?

making sauce

A regular size can of soup is 10.75 ounces or about one and a third cup. When you use the soup can to measure, you get every bit of goody out of the can and no measuring cup to wash! Boom!

I added 2 heaping tablespoons of Better Than Bouillon turkey base and one large Knorr Vegetable Bouillon cube and stirred it up. Then, I added the dry spaghetti.

If you are a mushroom fan, Papa is not, you can add a small can of mushrooms, drained. The original recipe had mushrooms in it.

I broke the spaghetti in about thirds so it would be easier to eat and less messy to serve from the casserole.

tetrazzini in work

Then, I covered it tightly, and simply let it all simmer gently for about 20 minutes stirring occasionally. This is important.

You want to make sure the spaghetti is tender and doesn’t stick together in clumps. You may need to add a bit more milk or water.

Now Let’s Make A Beautiful Presentation

I spread the diced turkey in a buttered casserole dish. Next, I poured the creamy sauce and spaghetti over the top and mixed it up a bit.

almost tetrazzini

Last, I sprinkled grated cheddar cheese and shredded parmesan on top. And parsley, of course! I call it “green magic” because somehow it makes everything taste better!

cheeses on top

All that’s left to do is pop it in a hot oven, about 425 degrees, for 20 minutes or so. It only needs to bake long enough for the cheese to get lightly browned and bubbly!!

baked turkey tetrazzini

Doesn’t that look delicious? I’ll be honest. It’s awesome.

casserole served

Can We Talk About Turkey For A Quick Minute

You say you don’t have any leftover turkey? Not a problem! Turkey is often very inexpensive, it’s lean, and an excellent source of protein. Good news! You don’t have to struggle with a whole big bird!

Turkey breast is all white meat and takes very little effort to cook. You can easily make it in an Instant Pot or Crock-Pot when you aren’t concerned about presentation.

Oh, no turkey you say? Got chicken? Make Chicken Chicken Tetrazzini instead! Cook up some chicken breast in the Instant Pot and use your electric mixer to shred it amazingly fast! Substitute Better Than Bouillon, roasted chicken flavor, and you’ve got this!

No time for that, even? Use canned chicken or rotisserie chicken to make this creamy, cheesy, delicious dish fast enough for a weeknight!!

Turkey Turkey Tetrazzini

baked turkey tetrazzini

This is a classic pasta dish with spaghetti and turkey in a creamy sauce and topped with two kinds of cheese.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 3 Tbsp butter
  • 1/2 cup diced onion
  • 1/2 cup diced peppers, you can use any color
  • 2 to 3 cups cooked turkey, diced or shredded
  • 1   10.75 ounce can cream of mushroom soup
  • 2 soup cans water, about 2 2/3 cup
  • 1 soup can whole milk, about 1 1/3 cups
  • 12 ounces dry spaghetti, broken in thirds
  • 2 heaping Tbsp Better Than Bouillon Roasted Turkey Base
  • 1 large cube Knorr Vegetable Bouillon
  • 1 cup (or more if you like) grated cheddar cheese
  • 3/4 cup shredded Parmesan cheese
  • 1 Tbsp  or more parsley


Use a non-stick skillet with a tight-fitting lid. Saute onions and peppers in butter until soft and fragrant. Add milk, water, and both bouillons to the pan and stir well. Break spaghetti approximately in thirds and add to the pan. Sir well.

Cover tightly and simmer on medium-low heat for about 20 minutes, until the pasta is tender. Stir occasionally so spaghetti strands are separated. You may need to add a bit more milk or water.

Put the turkey in a casserole dish or baking pan you have buttered or sprayed. Pout spaghetti mixture over turkey and stir to combine.

Add cheeses and parsley on the top. Bake about 20 minutes in a 425-degree oven until the cheeses melt and get a bit browned and bubbly.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 551Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 154mgSodium: 1178mgCarbohydrates: 43gFiber: 3gSugar: 5gProtein: 46g

Whee! We’re on the downhill slide to Christmas! As tough as this year has been it seems it was pretty speedy. Or did someone just press fast forward on my life?

This month it’s time for meals that are comforting but not cumbersome or fussy. This tetrazzini is a winner whether you use turkey or chicken! Do you have a favorite recipe you can throw together in your sleep? I’d sure love it if you’d share!

If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter, and Pinterest. I’d sure be tickled and ever so grateful, thank you! 

Have a warm and cozy month!

Love, GB (Betty Streff)

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